Carolina Honey

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Text and photos by Robin Sellers

How to tell one kind from another

When you purchase local honey from a beekeeper, Patterson suggests holding the honey in front of a light source. Larry Thompson and Union Power Cooperative member Jeff Knight manage Old North State Apiaries in Stanly County and Union County. “The honey should be clear, free of wax particulates, and any other foreign material such as lint or trash,” says Thompson.

Thompson also suggests tasting the honey, because honey can ferment when moisture enters the honey from improper storage. Fermented honey will look normal but will release an odor from the conversion to alcohol. However, “The shelf life is indefinite if it is not allowed to ferment,” says Thompson. “In fact, honey that has been found in Egyptian pyramids apparently has very similar qualities to the honey that is produced today.”

Thompson recommends looking at the packaging, too, for the producer’s name and the product’s identity. “If the container is not properly labeled or if the package is not neat and clean, I would look for another honey source,” he says.
North Carolina’s local honey varieties are as diverse as our state’s foliage, and knowing how to select the right honey will have delectable results. The color and flavor of local honey is determined by the nectar source and weather in each region of North Carolina.

Ranging from light to dark amber, honey comes in many different shades. According to Patterson, the lighter honey is milder. The darker honey has a more distinct bolder taste. Thompson adds, “Research has shown that darker honeys contain higher levels of natural antioxidants, which may be of interest to those who are trying to locate the healthiest honey for consumption.”

Thompson and Knight in the Piedmont mainly produce tulip poplar honey. Tulip poplar honey is “a nice dark amber-colored honey that has a clearly reddish tint to it when viewed with a light source behind the jar,” says Thompson. Thompson and Knight also produce clover honey, a light-colored honey.

In addition, Thompson’s and Knight’s bees pollinate cotton fields in Union County. “We get a water-white cotton honey that makes an excellent creamed honey,” Thompson adds.

Creamed honey has the consistency of a honey spread and is great for spreading on bagels or toast. Thompson and Knight’s creamed honey begins with starter seed — honey that is processed so that the glucose crystals break down into an extremely fine state. “Once the honey and starter seed is thoroughly mixed, it usually sets up firmly within four to six days and you have creamed honey,” says Thompson.